Photo by Michael Piazza / Styled by Catrine Kelty

The tangy dressing and crisp cucumbers makes this salad a great accompaniment to my Barbecue Chicken Flatbread. The recipe makes more dressing than you’ll need for the salad; you can use any leftovers as a dip or sauce for any spicy meal, like hot-and-spicy sausages or ribs on the grill. Or try it on potato salad in place of mayonnaise.

Serves 4

1 tablespoon Dijon mustard
1 tablespoon Champagne vinegar
1 teaspoon grated lemon zest
2 tablespoons each fresh dill and fresh basil, chopped
1 tablespoon fresh mint, chopped
1 teaspoon kosher salt
½ cup Icelandic or Greek-style yogurt
½ cup extra-virgin olive oil 4 small thin-skinned cucumbers

In a medium-size bowl, mix the mustard, vinegar and yogurt together; add the herbs and lemon zest. Whisk in the oil until emulsified.

Add the salt and taste; add more salt if needed.

The dressing will be tangy—remember, it will be tossed with the sweet, mild cucumbers, so don’t be worried if it is assertive.

Wash the cucumber and trim away the stem ends. Cut into ¼-inch slices on the bias and transfer to a serving bowl.

Add the dressing 1 tablespoon at a time until the cucumbers are well coated; reserve the rest of the dressing for another time or as a sauce for the meal.

Serve cold or at room temperature.

This recipe appeared in the Summer 2020 issue as part of a larger story on The New Pizza Night.